Preserved egg and sweet shrimp porridge

Overview

I originally thought that the first dish of the New Year should be made in style and quality, but I didn't expect it to be so ordinary and homely. Preserved egg and lean meat porridge can be regarded as a classic method of porridge, but today the lean meat at home was used to stir-fry minced pork and eggplant, and one of the three was missing. Going through the refrigerator is the source of new combinations. After going through it, I actually found something I wanted to use, that package of Arctic sweet shrimps. The sweet shrimps are reserved for seafood porridge. The seafood porridge is also delicious, but every time I want to make it, I always lack sea crabs and shellfish. This is the kitchen of home. It is not the chef of a hotel or restaurant. It can only follow the recipes step by step. It is difficult to match dishes perfectly in real life. More often than not, we need to deal with leftovers, piece together things, turn stones into gold, or even turn waste into treasure. But this arctic shrimp is a good thing and is often used as sashimi in Japanese cuisine. It's just that it's so cold to make sushi and eat cold rice balls that I really can't swallow it. Then let’s have a pot of porridge to warm you up. Friends who want to learn can replace the sweet shrimp with other types of shrimp, which will be more delicious. My wish for 2013 is to cook home-cooked dishes, affordable dishes, and easy-to-learn dishes. Another wish for 2013 is to cook exquisite dishes, cook high-quality dishes, and cook dishes that cannot be eaten in restaurants. Classmates, make progress in the new year. :)

Tags

• staple food
• home cooking
• arctic shrimp
• cooking wine
• mushrooms
• porridge
• preserved egg
• ginger
• salt
• water
• white pepper

Ingredients

Steps

1. 1 Arctic sweet shrimp thawed;

   

2. 2 Peel off the shrimp shells and add a little salt to mix well, then rinse with clean water, add cooking wine and set aside;

   

3. 3 Soak the mushrooms and slice them;

   

4. 4 Cut the preserved eggs into small cubes;

   

5. 5 Cook a pot of porridge and add ginger slices (because the shrimps will be added later, add ginger slices to the porridge first to remove the fishy smell, or you can cut the ginger into thin strips);

   

6. 6 Pour in the shrimp and mushroom slices and cook for a few minutes;

   

7. 7 Pour in diced preserved eggs and cook briefly before serving (preserved eggs can be eaten raw, you don’t need to cook them for too long, just turn off the heat, cover the lid and simmer for a while);

   

8. 8 Sprinkle in salt and white pepper and mix well;

   

9. 9 Done.